Hearty Nachos

My mom and sister came to visit us the other weekend. On Saturday night, after spending most of the day at the water park/sprinklers, I wanted something easy to make: enter nacho dip. Although by name, it doesn’t sound like a meal, it definitely was—we were all stuffed. 

INGREDIENTS

3 chicken breasts

1 onion, chopped

1/2 cup of regular salsa (I always use mild, as I am not a huge fan of spice and, we have a toddler)

3 tablespoons of green salsa

3 teaspoons of garlic salt

1 teaspoon of ground black pepper

2 cans of refried beans (I used refried pinto beans)

2 cups of corn

2-3 cups of shredded cheese (I used a combination of Monterey jack and cheddar)

2 avocados

1 package of guacamole mix (I just picked one up from Whole Foods)

1 bag of tortilla chips—your preference (I used a mixture of blue and yellow corn tortilla chips)

DIRECTIONS

1.       Preheat oven to 350.

2.       Bring a pot of water (with a touch of salt) to boil. Add the chicken breasts and boil until done.

3.       Once chicken is boiled, remove and chop into small bites.

4.       While chicken is boiling, sauté chopped onion until translucent.

5.       Add salsa, green salsa, salt, pepper and diced chicken to the onions.

6.       Mix in the two cans of refried beans and stir until well blended. Add the corn and stir well again.

7.       Put the bean/meat mixture into the bottom of a casserole dish and top with cheese.

8.      Bake until cheese is bubbly (about 15 minutes). Once done, remove from oven and let sit for about five minutes.

9.       While nacho mixture is baking, mash the avocados and add the guacamole mixture (you can also make this from scratch, but I was tired and taking the easy way out).

10.   Serve nacho mixture with tortilla chips and guacamole. 

I think everyone liked this meal and it was so easy to make. Definitely a nice recipe t keep in your back packet if you don’t feel like going overboard.